Though these adorable little heirloom squashes are not as well-known as their cousins the acorn squash and the butternut squash, the delicata squash is definitely gaining in popularity – and for good reason. Not only are they oh-so-tasty, but their skin is more “delicate” than other popular fall squash varieties. This means they are easier to cut and don’t require a wrestling match using a large, sharp knife as is often the case with the tougher butternut squashes. In fact, the skin of the delicata is thin and tender enough to even be edible when cooked.
The yellow flesh of the delicata is sweet and creamy and has a flavor so much like a sweet potato that it’s also been known as a sweet potato squash. In this recipe, I’ve stuffed it with a mix of chewy barley, sauteed mushrooms, and Italian sausage. You can serve it as a side dish, but I think it’s hearty enough to eat as the main course. And if you can’t find delicata squash, you can also use this same recipe for acorn and butternut squash, though the actual baking time may vary.
I hope you try this recipe, and if you do, I hope you love it. Please let me know in the comments below.
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For Roasted Squash:
To Roast the Squash:
To make the Stuffing:
To Assemble and Bake Stuffed Squash:
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